Alberto`s Pork Fillet – Skewers with Aioli

Summary

Ingredients

• 1 pork fillet (s)
• 5 clove (s) garlic
• 100 g olives, black, pitted
• 1 tablespoon capers, small ones
• 3 egg yolks
• 1 lemon (s), add the juice
• 1 teaspoon mustard, medium hot
• 1 bunch sage
• 1 sprig rosemary
• olive oil
• salt and pepper

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Instructions

1. Trim fat and silver skin from pork fillet. Cut into strips about 4 cm long, following the grain. Thread strips onto skewers. Place skewers in a bowl with 3 pressed garlic cloves, finely chopped rosemary, finely chopped sage, salt, pepper, and roughly 2 tablespoons olive oil. Refrigerate for 8 hours or overnight.
2. Heat a pan over medium-high heat with roughly 1-2 tablespoons olive oil. Cook skewers for 6-8 minutes, turning occasionally, until pork reaches 63°C (145°F) internal temperature. Transfer to a plate, cover with foil, and rest for 5 minutes.
3. With a hand mixer, combine egg yolks, a pinch of salt, 2 pressed garlic cloves, and mustard until creamy. Slowly add lemon juice while mixing. Add olive oil gradually, starting with a few drops, then increasing the amount as the mixture emulsifies, until it reaches a thick creamy consistency. Fold in finely chopped olives and capers. Refrigerate for 20-30 minutes.
4. Serve skewers with the aioli.